In a bowl, make a marinade by mixing together the lime juice, soy sauce, vegetable oil, brown sugar, garlic, and red curry paste. Place the flank steak into a re-sealable plastic bag. Pour the prepared marinade over the flank steak and let refrigerate overnight, turning several times.
When ready to grill, remove the flank steak from the refrigerator. Remove from the marinade and let come to room temperature, approximately 30 minutes before grilling.
Prepare Cilantro-Lime Vinaigrette; serve at room temperature. Prepare the Salad Mixture; set aside in the refrigerator.
Prepare and preheat your grill for cooking. Grill the marinated steak 6 to 7 minutes per side or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This flank steak is best cooked rare to medium rare. If overcooked, the meat can by dry and chewy.
Rare - 120F
Medium Rare - 125F
Medium - 130F
Remove from heat, cover with aluminum foil and let steak rest approximately 7 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain; set aside.
Remove the Salad Mixture from the refrigerator. Add approximately 1/4 cup Cilantro-Lime Vinaigrette; toss gently and taste. DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
Serve salad on individual salad plates. Place 2 artichoke hearts on each individual salad along with slices of the cooked flank steak (as many as you desire). Drizzle a little of the Cilantro-Lime Vinaigrette on top of each artichoke heart. Serve with the remainder of the vinaigrette on the side. Just prior to serving, lightly sprinkle meat with coarse sea salt and a few grinds of freshly ground pepper.
In a large bowl bowl, combine the lettuces, shallots, cilantro, and basil; set aside in the refrigerator.
In a blender or food processor, combine cilantro, olive oil, lime juice, orange juice, salt, pepper, garlic, and red pepper flakes; process until smooth.
Store, covered, in the refrigerator. Dressing will keep approximately 7 to 10 days. Serve at room temperature.
Thai Beef Salad with Artichokes Recipe: https://whatscookingamerica.net/karencalanchini/thaibeefsalad.htm